Meeting with TFTAK for DOMINO Project

Published: Apr 25, 2023 by FME Lab

Representing FME, Stephane was pleased to meet colleagues from Tallinn University of Technology (TFTAK) to discuss about HorizonEU DOMINO project’s development of microbial solutions for vegetable-based fermented foods. The meeting took place during a two-day visit (24-25th of April), where discussions and knowledge-sharing took place to kick-start the work plan for exciting fermented food case studies.

During the visit, the INRAE team had the opportunity to visit the TFTAK laboratories and the Kadarbiku farming company, which produces various fermented vegetable products. This visit was very exciting and allowed for the sharing of experiences between both partners. The knowledge transfer from academic research to the production scale is vital, and TFTAK plays a significant role in this transfer by providing know-how and skills to the industry. The partnership with TFTAK also drives the research and development interactions at the national level in the Baltic countries.

The DOMINO project is a perfect example of a consortium built to meet the criteria for interdisciplinary research. One of the strategies used to achieve this was to aggregate partners with specific competencies to bring their expertise to the table. The consortium is made up of four scientific task forces, each playing a crucial role in the project’s success.

In DOMINO, TFTAK will be the driving force in exploiting the project’s results with other companies in the consortium. The partnership will play a catalytic role in the transfer of knowledge and skills to the industry. This will help to ensure that the project’s results are put to practical use, contributing to the overall goal of creating microbial solutions for vegetable-based fermented foods.

The Food Microbial Ecology INRAE research team is excited about the collaboration with TFTAK for the DOMINO project. We thank Raivo, Ene, Rain, Ranno, Katia, and Anna for their kind hospitality during the visit to TFTAK laboratories and the Kadarbiku farming company. We look forward to working with TFTAK and other partners in the consortium to develop microbial solutions for vegetable-based fermented foods.

A seed meeting between INRAE Micalis Institute and Imperial College London

Last week on October 3rd, scientists from Imperial College London (ICL) and from INRAE Micalis Institute were hosted by the French embassy in London for a seed meeting around synthetic biology and synthetic microbial ecology as scientific strategies for biotechnology and food production. A special thanks to the organizer: Ludovic Drouin (French Embassy), Young-Kyoung Park (Micalis) and Rodriguo Ledesma-Amaro (ICL). Our several groups with complementary research discussed about perspectives of future collaborations on the field together with Ferment du Futur or Bezos Centre.

School of Artificial Intelligence Applied to Microbiomes

Earlier this month, Julien had the pleasure of participating as a lecturer at the School of Artificial Intelligence Applied to Microbiomes, hosted at AgroParisTech and organized by Aristeidis Litos, Daniel Garza, and Ariane Bize. The event brought together an exceptional group of researchers and students exploring how AI, data science, and mathematical modeling are reshaping our understanding of microbial ecosystems.

Consumers at the core of fermented food innovation

Yesterday on September 23rd, about 100 participants from academia, industry, NGOs and policy makers across Europe had joined the second Stakeholder Forum of Horizon Europe #DominoEU project. Four speakers Pr. Jutta Roosen from the Technical Universty of Munich, Dr. Emmanuella Magriplis associate professor from the Agricultural University of Athens, Dr. Michail Syrpas associate professor at Kaunas University of Technology in Lithuania and Dr. Nikoletta Vidra Science Manager at Yakult Europe altogether spotlighted the central role of consumer research in advancing the field of fermented foods.